Been using BS for years, and now sketching out a imperial stout recipe. Rarely run into problems with BS. On this recipe, the ABV seems to be maxing out at 10% and the final gravity stays at 1.049, even when I tried adding several more pounds of sugar as an experiment. I don't think there is an excessive amount of crystal or caramel malt in this recipe for the style, so I'm trying to figure out why the FG estimate is so high. Is it somehow assuming that the yeast is going to poop out at 10% ABV? I think the Nottingham can go significantly higher. Maybe there's some setting that limits extreme gravity beers? Or maybe I'm the one with the glitch today? Thanks!